Nasi Goreng

(from our Bali trip)


  • Basmati rice, cooked & refrigerated overnight: 1 cup
  • Ayam’s Malaysian Nasi Goreng rice paste, medium spice, check ingredients for absence of shrimp paste, fish and oyster sauce: 75 grams
  • Chilli garlic sauce: 1 heaped tbsp
  • Tamari soy sauce: 3 tbsps
  • Pure sesame oil: 1 tbsp
  • Spring onions, white portion & green portion separately chopped: 6
  • Capsicum: green x 1 and red x 1, finely chopped
  • Carrot: large, finely sliced in Julianne strips
  • Broccoli or cauliflower: 100 grams, finely sliced
  • Garlic: 2 cloves, thinly sliced
  • Root ginger: 2 inches, finely sliced
  • Red chilli: 1, finely sliced
  • Peanut oil: 2 tbsps
  • Salt: to taste


Heat peanut oil in a wok, stir fry white portion of spring onions, garlic, chilli and ginger. Add broccoli and carrot. Stir fry for 2 minutes. Add capsicum. Stir fry for 30 seconds to a minute. Vegetables should be crunchy and not over cooked. Add all the sauces, rice and salt. Stir until well combined. Garnish with green portion of spring onions. Serve hot. Serves four.